Improper Cookware
•Do not use cookware that extends more than 1 inch beyond the edge of the element.
•Do not use a small cookpot on a large element. Not only can this cause the elementto require moreenergy andtime, but it canalso resultinspillovers burning onto the eJementwhich cause extra effort Jncleaning.
•Do not use nonflat specialty items that are oversized, uneven or do not meet propercookware specifications such as round bottom woks with rings, griddles, rippled bottom canners, lobster pots, large pressure canners, etc.
Home Canning
Acceptable canning pots should not be oversized and must have a flat bottom. When canners do not meet these standards, the use of the HIheat setting becomes excessive and may result in damage to the cooktop. In addition, water may not come to a boil and canners may not reach 10 lb. of pressure.
The acceptable canning procedure uses the HIsettingjust long enough to bringthe water to a boil, then lower the setting to maintain the water temperature.
Characteristics of Cookware Materials
Heavy gauge cookpots with flat, smooth bottoms will usually work in a similar way. However, there are some differences in the cooking performance of various materials.
•Aluminumcookpotsheatquicklyandevenly. Bestsuitedforsimmering, braising, boiling and frying.
•Stainless steel cookpots will evenly distribute heat if constructed of
•Cast iron cookpots are slow to heat but cook more evenly once temperature is reached. Use for long term low heat cooking or for browning and frying.
•Glass ceramic, earthenware,
•Porcelain
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